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Farmer's Market Week 13 Sprouted Wheat Levain w/ Barley and Rye

August 24, 2013 - 9:00am

golgi70

Farmer's Market Week 13 Sprouted Wheat Levain w/ Barley and Rye

My vacation has begun... with baking. I've eyed the Arrowhead Mills Sprouted Wheat Flour for some time and decided it was time to use it. My attempts here were directed at a solid everyday bread. No fillers besides the 25% Whole Grain addition. The dough is quite fantastic. Very smooth and elastic with great strength. It was so active and happy at the time of divide/shape I didn't dare proof it at room temp at all and went straight to the retarder for 8 hours (maybe a mistake). Holy Oven Spring.

Made a big change for my steaming. I went and bought a big bag of lava rocks and filled my roasting pan with them. Poured about 2 Cups of water in at start of bake and removed after 13 minutes. This seems to have provided much more steam than the towels/smaller rock tray. A winner that takes less effort, yes please.

Formula (77% hydration)

For 2 loaves @

Levain (6 hours at 75 degrees) 77% hydration

205 Sprouted Wheat Flour

147.5 H20

103 White Starter (100%)

---------------------------------------------------------------

Finished Dough: Autolyse 2 hours DDT (76-78F)

600 H20

373.3 Malted Bread Flour (11.5 % protein)

350.8 Hi Protein Bread Flour (14% protein)

34 Barley Flour

16.5 Rye Flour

22 Sea Salt

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1) Mix Levain and let rise 6 hours. This was quite stiff as the wheat really sopped up the H20 but I wanted the levain to be at the final dough hydration as has been my method of late.

2) Autolyse Flours and Water for 2 hours (Hold back 10% of water)

3) Add levain and mix on speed 1 to incorporate (3-5 minutes). Add salt and continue until well distributed.

4) Turn to speed 2 (I am using a commercial hobart with 4 speeds) so lo medium. and develop dough.

5) Once well developed add remaining water and mix on speed 1 until dough comes back together.

Comments

Those are gorgeous !! Stunning bread. I am saving all the formulas that are posted with sprouted flour. The folks at To Your Health Sprouted Flour are right up the road from me. I am lucky that they deliver to our local farmer's market. So far I have sprouted spelt , oatmeal and rye. I have't used them yet but I plan on it asap. Your formula looks great and love the detailed instr. I am not a formula inventor so appreciate those of you that share. Thank you ! c

@ David. I have no experience with sprouted grain so this is all new for me and I'm using my current bread knowledge along with what I've read to guide me. I really wanted the levain to have a little character so i took the chance and made the levain with all sprouted wheat flour (minus the smidgen of white from the seed starter) I was prepared for it to go fast but the stiff starter kept it at bay(if this was 100% hydration I'd imagine it would have been peaked in 2 hours or less). During the first few hours i saw little activity but as soon as I saw it start moving it went quite quickly. it was more than doubled at the 6 hour mark but didn't float in water. I went ahead with the mix. I intended for 3:30 hours of bulk ferment give or take but I divided closer to the 3 hour mark because the dough was doubled. So I've rambled as i always do. At this percentage i feel it acted in a similar time frame to the doughs I've been making that are heavy on whole grain (40-60%). There is certainly more to learn and I will certainly use it again. The dough has a nice tang, and good depth in flavor. For those that wish I'm sure a small addition (2%) of agave would be nice. A keeper for sure.

Every week the farmers are more than generous and i spend maybe 10 dollars and get 50 in return if not more. These are artichokes are only $1.50 each but they were worth the $10 you speak of after eating em.

Now if I made your breads with all them fancy ingredients I'd certainly have to get more product in return. One day I'll be daring enough and have a pantry to make the wonderful multi-grain bakes you are famous for.

It's fantastic gettin to know the farmers and sharing life with each other.

Very nicely done with the use of your sprouted wheat flour. Just looks like the kind of bread we would enjoy anytime and especially a lovely fall season eating bread with big bowl of soup. I do have some ASWF tucked away in the freezer. Your beautiful bread is very inspiring.

Thanks so much. The ASWF is the only variety I have found in stores so there is no comparison to other commercially made, like products. The bread has a fantastic flavor all hidden in the chew. Yum. You should certainly make room in your freezer for something else and use it up.

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